Velouté aux Huîtres
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- four poached oysters
- one quart of very delicate fish velouté
- Must
Contains
FishMolluscs
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Prepare one quart of very delicate fish velouté, and bear in mind that the preparation must be made as speedily as possible.
- (See the remarks dealing with this question which follow upon the model recipe of the velouté d’éperlans.) Add to the velouté the carefully collected liquor of the twenty-four oysters constituting the garnish, and complete, when about to serve, with a leason and butter.
- Garnish with four poached oysters (cleared of their beards) per each person.
Plating
Cookware for this recipe
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Saucepan